Buffalo Chicken Stuffed Peppers
This recipe features vibrant bell peppers, halved and tenderly baked, then generously filled with a creamy, zesty buffalo chicken mixture. Shredded chicken is lovingly combined with softened cream cheese, tangy Greek yogurt (or rich mayonnaise), and the unmistakable kick of buffalo wing sauce, all seasoned with garlic and onion powder, and brightened by fresh green onions. Topped with a layer of melted mozzarella or cheddar, these stuffed peppers offer a satisfying blend of textures and a beloved flavor profile, making for a hearty and flavorful meal.
Ingredients
- For the Peppers:
- 4 large bell peppers any color, though red/yellow/orange are sweeter
- 1 Tbsp olive oil
- Pinch of salt and pepper
- For the Filling:
- 3 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 4 oz cream cheese softened
- 1/2 cup plain Greek yogurt or 1/4 cup mayonnaise for a richer filling
- 1/2 cup buffalo wing sauce like Frank's RedHot Buffalo
- 1 cup shredded mozzarella or cheddar cheese divided
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 green onions thinly sliced (plus more for garnish)
- For Topping Optional:
- Blue cheese crumbles
- Ranch or blue cheese dressing for drizzling
Instructions
- Instructions
- Preheat Oven and Prep Peppers:
- Preheat your oven to 400°F (200°C).
- Cut the bell peppers in half lengthwise, through the stem. Remove and discard the seeds and white membranes.
- Place the pepper halves cut-side up in a 9x13 inch baking dish. Drizzle the inside of the peppers with olive oil and sprinkle with a pinch of salt and pepper.
- Par-Bake the Peppers:
- Bake the peppers for 15 minutes. This step helps to soften them so they are tender when the filling is done.
- Tip: After baking, pour out any liquid that has accumulated in the peppers.
- Make the Filling:
- While the peppers are baking, prepare the filling. In a large bowl, combine the softened cream cheese, Greek yogurt (or mayo), buffalo sauce, garlic powder, and onion powder. Mix well until smooth.
- Stir in the shredded chicken and 3/4 cup of the shredded cheese (reserving the remaining 1/4 cup for topping).
- Add the sliced green onions and mix until everything is well combined and coated in the buffalo mixture.
- Stuff and Bake:
- Remove the peppers from the oven. Evenly spoon the buffalo chicken filling into each of the 8 pepper halves, pressing it down lightly.
- Sprinkle the remaining 1/4 cup of shredded cheese over the top of the filling in each pepper.
- Return the baking dish to the oven and bake for another 15 minutes, or until the peppers are fork-tender and the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from the oven. Garnish with a sprinkle of fresh green onions and, if desired, a few blue cheese crumbles.
- Drizzle with a little extra ranch or blue cheese dressing right before serving.
Notes
Enjoy your Buffalo Chicken Stuffed Peppers!